VOLUME 1 - Kilimanjaro Foods

Roter Press-Sack (Red Head Cheese)
4 Servings
1/2 l pig's blood (2 cups plus 2
-tbsp)
1 Kg fatty meat from pork
head -snout,s,houlder,
1 tongue,heart, and skin (a -
generous,2 lbs)
1 onion
1 salt and pepper,To Taste
1 pk allspice*
1 pk cloves*,Ground
3 T marjoram
3 bay leaves
Boil the pork skin [and other meat] with the onion and bay leaves.
Grind up half of the cooked skin, and finely cube the other half.
Also cube the other meat. Combine the skin, meat, blood, and
seasonings and mix well. Stuff the mixture into an inverted, cleansed
pork stomach or cleansed bungs.** Simmer, at 175 to 185 degrees
F, for 2 hours. Turn frequently during the cooling process.
Serves 4.